scholarly journals KINETIKA PERTUMBUHAN MIKROBIA DAN KEMUNDURAN MUTU BAKSO BERPELAPIS EDIBLE AKTIF BERBASIS PATI KIMPUL (Xanthosoma sagittifolium) PADA BERBAGAI KETEBALAN

2015 ◽  
Vol 35 (04) ◽  
pp. 456
Author(s):  
Warkoyo Warkoyo ◽  
Budi Rahardjo ◽  
Djagal Wiseso Marseno ◽  
Joko Nugroho Wahyu Karyadi
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Protein Content ◽  
Microbial Growth ◽  
Edible Coating ◽  
Potassium Sorbate ◽  
Edible Coatings ◽  
Water Losses ◽  
Quality Deterioration ◽  
Rate Of Increase ◽  
Kinetics Of

Quality deterioration of food material with active edible coated depends on product properties, environment andproperties of coating. Properties of coating are influenced by the type and amount of the basic constituent materials, plasticizers, and active coating ingredient. The objective of this research was to determine the kinetics of microbial growth, and quality deterioration of X. sagittifolium starch-based coated meatball with various thicknesses. The treatments tested in this study were thickness of edible coatings (0.43; 0.48; 0.53; 0.58 mm). Observation parameterswere the number of microbes (total microbial, and Pseudomonas aeruginosa), protein content, TVB-N, water losses, and texture. The results showed that active edible coatings thickness significantly affected of microbes number, and TVB-N, but did not affect protein content, water losses, and meatball texture. Microbial growth (TPC and P. aeruginosa)changed exponentially with the rate of increase of 0.049 to 0.055 per hour for TPC and from 0.071 to 0.075 per hour for P. aeruginosa or 0.026 per mm.hour times the thickness. TVB-N content changed linearly with the rate of increase of 0.132 to 0.153 mg/100g.hour or 0.206 mg/100g.mm.hour times the thickness. X. sagittifolium starch-based active edible coating with potassium sorbate as active ingredient and 0.43 mm coating thickness could prolong meatball shelf life up to 4 times longer than control.Keywords: Thickness of active edible coating, kinetics of quality deterioration ABSTRAKKemunduran mutu bahan pangan yang terlapisi pelapis edible aktif tergantung kepada sifat produk, kondisi lingkungan, dan karakter pelapis. Karakter pelapis dipengaruhi oleh jenis dan jumlah dari bahan dasar penyusun, plasticizer, dan bahan aktif yang digunakan. Tujuan penelitian ini adalah untuk menentukan kinetika pertumbuhan mikrobia, dankemunduran mutu bakso terlapisi edible aktif berbasis pati umbi kimpul (X. sagittifolium) dengan berbagai ketebalan. Perlakuan dalam penelitian ini adalah ketebalan pelapis edible yang berbeda (0,43; 0,48; 0,53; 0,58 mm). Parameter pengamatan meliputi jumlah mikrobia (total mikrobia dan Pseudomonas aeruginosa), kadar protein, TVB-N, susut bobot, dan tekstur. Hasil penelitian menunjukkan bahwa ketebalan pelapis edible aktif berpengaruh nyata terhadap populasi mikrobia, dan TVB-N, serta berpengaruh tidak nyata terhadap kadar protein, susut bobot, dan tekstur bakso. Pertumbuhan mikrobia (TPC dan P. aeruginosa) berubah secara eksponensial dengan laju peningkatan sebesar 0,049-0,055 per jam untuk TPC, dan 0,071-0,075 per jam untuk P. aeruginosa atau sebesar 0,026 per mm.jam kali ketebalan. Kadar TVB-N bakso berubah secara linier dengan laju peningkatan sebesar 0,132-0,153 mg/100g.jam atau sebesar 0,206 mg/100g.mm.jam kali ketebalan. Pelapis edible aktif berbasis pati X. sagittifolium yang diinkorporasi kalium sorbat dengan tebal 0,43 mm dapat meningkatkan umur simpan bakso sampai 4 kali lebih lama dibandingkan bakso tanpa pelapis.Kata kunci: Ketebalan pelapis edible aktif, kinetika kemunduran mutu

scholarly journals KINETIKA PERTUMBUHAN MIKROBIA DAN KEMUNDURAN MUTU BAKSO DAGING TERLAPISI PATI UMBI KIMPUL (Xanthosoma sagittifolium)YANG DIINKORPORASI KALIUM SORBAT

2015 ◽  
Vol 35 (01) ◽  
pp. 61 ◽  
Author(s):  
Warkoyo Warkoyo ◽  
Budi Rahardjo ◽  
Djagal Wiseso Marseno ◽  
Joko Nugroho Wahyu Karyadi
Keyword(s):  
Protein Content ◽  
Microbial Growth ◽  
Potassium Sorbate ◽  
Food Material ◽  
Quality Deterioration ◽  
Weight Losses ◽  
Xanthosoma Sagittifolium ◽  
Microbial Growth Kinetics ◽  
Kinetics Of ◽  
Sorbate Concentration

The rapidity of   microbial growth as damage agents indicates quality deterioration of food as its substrate. The presence of active coatings on the surface of the food material will affect to both of microbial growth rapidity and food quality deterioration. The objectives of this research were to determine the kinetics of microbial growth and quality deterioration of X. sagittifolium starch-based coated meatballs incorporated with potassium sorbate. Various potassium sorbate concentration onedible coatings were tested in the research. Observation parameters included the numberof microbes, protein content, TVB-N, weight losses, and texture. The results showed that the addition of potassium sorbate significantly affected the number of microbes, TVB-N, and texture. However, it did not significantly affect to the protein content and weight losses of meatballs. The number of microbes increased exponentially with the inhibitionrate of 0.101 times of potassium sorbate concentration, while TVB-N and the texture of meatballs changed linearly with the inhibition rate of 0.584 and 0.036 times of potassium sorbate concentration respectively. The active starch-based edible coatings with 0.6% potassium sorbate incorporated increased the shelf life of meatballs up to 4 days, while themeatballs without coating only lasted less than 1 day.Keywords: Active edible coating, microbial growth kinetics, potassium sorbate ABSTRAKKecepatan pertumbuhan mikrobia sebagai agen kerusakan dapat mengindikasikan kemunduran mutupangan sebagai substratnya. Adanya pelapis aktif pada permukaan bahan makanan akan mempengaruhi keduanya.Tujuan penelitian ini adalah untuk menentukan kinetika pertumbuhan mikrobia, dan kemunduran mutu bakso terlapisi pati umbi kimpul (X. sagittifolium) yang diinkorporasi kalium sorbat. Perlakuan yang dicoba dalam penelitian ini adalah konsentrasi kalium sorbat yang berbeda pada pelapis edible. Parameter pengamatan meliputi jumlah mikrobia, kadar protein, TVB-N, susut berat, dan tekstur.Hasil penelitian menunjukkan bahwa penambahan kalium sorbat berpengaruh nyata terhadap jumlah mikrobia, TVB-N, dan tekstur, serta berpengaruh tidak nyata terhadap kadar protein dan susut berat bakso. Jumlah mikrobia meningkat secara eksponensial dengan laju penghambatan 0,101 kali konsentrasi kalium sorbat, sementara  TVB-N, dan tekstur bakso berubah secara linier dengan laju penghambatan masing-masing sebesar 0,584dan 0,036 kali konsentrasi kalium sorbat. Pelapis edible aktif berbasis pati X. sagittifolium yang diinkorporasi kalium sorbat 0,6% dapat meningkatkan umur simpan bakso sampai 4 hari, sementara bakso tanpa pelapis hanya bertahan kurang dari 1 hari.Kata kunci: Pelapis edible aktif, kinetika pertumbuhan mikrobia, kalium sorbat

scholarly journals EFFICACY OF EDIBLE COATINGS ON JUJUBE (ZIZIPHUS MAURITIANA LAMK.) FRUITS : A REVIEW

2020 ◽  
Vol 21 (supplement 1) ◽  
Author(s):  
Chandan Kumar Rout ◽  
Sanjay Singh ◽  
Sanjay Singh
Keyword(s):  
Cold Storage ◽  
Nutritional Value ◽  
Microbial Growth ◽  
Nutritive Value ◽  
Storage Condition ◽  
Edible Coating ◽  
Ambient Condition ◽  
Human Consumption ◽  
Ziziphus Mauritiana ◽  
Edible Coatings

Nowadays, Jujube fruits have tremendously marketed value because of its rich nutritive value. Jujube has a meagre storage life (2-4 days) in ambient condition because of its highly perishable nature. The edible coating is an efficient approach to solve this problem as It contains edible substances like polysaccharide, proteins, lipids to protect the fruits. It is safe for the environment and human consumption. Nowadays, herbal edible coatings are utilized because of its nutritional value and beneficial for human health. Edible coatings on jujube maintained the quality, increase the shelf life and prevent microbial growth in both ambient and cold storage condition.

Application of Gelatin-Based Antimicrobial Edible Coatings on the Preservation of Chicken Meat and Prepared Products

2011 ◽  
Vol 236-238 ◽  
pp. 2255-2258 ◽  
Author(s):  
Rong Rong Liang ◽  
Xi Bin Zhang ◽  
Xiu Jiang Wang ◽  
Ren Huan Wang ◽  
Yan Wei Mao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Early Stage ◽  
Edible Coating ◽  
Chicken Meat ◽  
Potassium Sorbate ◽  
Chicken Breast ◽  
Edible Coatings ◽  
Drip Loss ◽  
Refrigerated Storage

To prolong the shelf-life of chilled chicken and to reduce the drip loss in this meat and in prepared chicken products in refrigerated storage, a gelatin-based antimicrobial edible coating was developed that included nisin, EDTA and potassium sorbate. The chilled chicken breast and prepared chicken products were treated with the coating and were stored at 4°C in tray-packaging. The results showed that after treatment with the coating that included the optimal concentrations of the additives, the shelf life of the chilled chicken meat and the prepared chicken products was significant prolonged, the amount of drip loss of was significantly reduced from 4.88~5.90% to 0.67%~0.82%, and the color values were also improved during the early stage of the storage. We conclude that the gelatin-based antimicrobial edible coating with the optimization formula is an effective preservation material that can be applied as an inner packaging for the chicken and prepared chicken products under refrigerated.

ANTIBACTERIAL, ANTIFUNGAL ACTIVITY OF COMPOSITE EDIBLE COATING INCORPORATED WITH CITRUS LIMON L. PEEL EXTRACT AND IT’S EFFECT ON FUJI APPLES.

2020 ◽  
Author(s):  
Renu Jaisinghani ◽  
Vishnu Vasant Dayare
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Edible Coating ◽  
Dilution Method ◽  
Citrus Limon ◽  
Edible Coatings ◽  
Lemon Peel ◽  
Fruit Shelf Life ◽  
Broth Dilution ◽  
Peel Extract

Edible film and coatings are been looked upon for preservation of fruits, vegetables and bakery products. Extended shelf life with preservation of natural properties of food is always been a challenge; by incorporation of bio-actives in edible coatings, the shelf life can be increased as they are known for their antioxidant and antimicrobial properties. With this view, present study was undertaken, where edible coatings were prepared from starch, gelatin and glycerol and incorporated with Lemon peel extracts and coated on apples for increased shelf life. Antimicrobial activity of Lemon peel extracts was studied on eight organisms by broth dilution method and were found to be effective at concentration 3mg/mL-9mg/mL for bacteria and 50mg/mL- 90mg/mL for fungi. Fuji apples coated with starch-gelatin based edible formulation containing lemon peel extracts were studied for the effect of coating on fruit shelf life during storage for 28 days. Incorporation of lemon peel extract into edible coating improved shelf life with reducing rate of browning of apples.

scholarly journals Bactericidal Activity, Absence of Serum Effect, and Time-Kill Kinetics of Ceftazidime-Avibactam against β-Lactamase-Producing Enterobacteriaceae and Pseudomonas aeruginosa

2014 ◽  
Vol 58 (9) ◽  
pp. 5297-5305 ◽  
Author(s):  
Tiffany R. Keepers ◽  
Marcela Gomez ◽  
Chris Celeri ◽  
Wright W. Nichols ◽  
Kevin M. Krause
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Human Serum ◽  
Bactericidal Activity ◽  
Minimum Bactericidal Concentration ◽  
Wild Type ◽  
Content Type ◽  
Positive Isolate ◽  
New Treatment ◽  
Time Kill ◽  
Kinetics Of

ABSTRACTAvibactam, a non-β-lactam β-lactamase inhibitor with activity against extended-spectrum β-lactamases (ESBLs), KPC, AmpC, and some OXA enzymes, extends the antibacterial activity of ceftazidime against most ceftazidime-resistant organisms producing these enzymes. In this study, the bactericidal activity of ceftazidime-avibactam against 18Pseudomonas aeruginosaisolates and 15Enterobacteriaceaeisolates, including wild-type isolates and ESBL, KPC, and/or AmpC producers, was evaluated. Ceftazidime-avibactam MICs (0.016 to 32 μg/ml) were lower than those for ceftazidime alone (0.06 to ≥256 μg/ml) against all isolates except for 2P. aeruginosaisolates (1blaVIM-positive isolate and 1blaOXA-23-positive isolate). The minimum bactericidal concentration/MIC ratios of ceftazidime-avibactam were ≤4 for all isolates, indicating bactericidal activity. Human serum and human serum albumin had a minimal effect on ceftazidime-avibactam MICs. Ceftazidime-avibactam time-kill kinetics were evaluated at low MIC multiples and showed time-dependent reductions in the number of CFU/ml from 0 to 6 h for all strains tested. A ≥3-log10decrease in the number of CFU/ml was observed at 6 h for allEnterobacteriaceae, and a 2-log10reduction in the number of CFU/ml was observed at 6 h for 3 of the 6P. aeruginosaisolates. Regrowth was noted at 24 h for some of the isolates tested in time-kill assays. These data demonstrate the potent bactericidal activity of ceftazidime-avibactam and support the continued clinical development of ceftazidime-avibactam as a new treatment option for infections caused byEnterobacteriaceaeandP. aeruginosa, including isolates resistant to ceftazidime by mechanisms dependent on avibactam-sensitive β-lactamases.

Growth of Salmonella Enteritidis in the presence of quorum sensing signaling compounds produced by Pseudomonas aeruginosa

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Weijia He ◽  
Huamei Yang ◽  
Xiang Wang ◽  
Hongmei Li ◽  
Qingli Dong
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Quorum Sensing ◽  
Salmonella Enteritidis ◽  
Culture Supernatant ◽  
Lag Time ◽  
Bacterial Communication ◽  
Homoserine Lactones ◽  
Positive Effects ◽  
Kinetics Of

Abstract Quorum sensing (QS) can exist in food-related bacteria and potentially affect bacterial growth through acyl-homoserine lactones (AHLs). To verify the role of QS compounds in the cell-free supernatant, this study examined the effect of supernatant extracted from Pseudomonas aeruginosa culture on the growth kinetics of Salmonella Enteritidis. The results showed that the lag time (λ) of S. Enteritidis was apparently reduced (p < 0.05) under the influence of P. aeruginosa culture supernatant compared with the S. Enteritidis culture supernatant. HPLC-MS/MS test demonstrated that AHLs secreted by P. aeruginosa were mainly C14-HSL with a content of 85.71 μg/mL and a small amount of 3-oxo-C12-HSL. In addition, the commercially synthetic C14-HSL had positive effects on the growth of S. Enteritidis, confirming once again that the growth of S. Enteritidis was affected by AHL metabolized by other bacteria and the complexity of bacterial communication.

Bioisomerization kinetics of γ-HCH and biokinetics of Pseudomonas aeruginosa degrading technical HCH

2007 ◽  
Vol 35 (1) ◽  
pp. 12-19 ◽  
Author(s):  
Bharat Lodha ◽  
Praveena Bhat ◽  
M. Suresh Kumar ◽  
Atul N. Vaidya ◽  
Sandeep Mudliar ◽  
...  
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Kinetics Of
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